Build Your Own Tortilla Soup Recipe

Name: Build Your Own Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pasilla chile, dried; 1 guajillo chile, dried; 1 chipotle chile, dried; 2 arbol chiles, dried (optional); 1 tablespoon coriander seeds; 3 garlic cloves; 4 medium onions, quartered; 8 roma tomatoes or 1 qt canned, crushed tomatoes; 6 quarts rich chicken or turkey stock; 2 bottles dark beer (I use Negra Modelo); 1 tablespoon Mexican oregano; 3-4 cups pinto beans (I use Rancho Gordo pinquitos), cooked; 2 cups whole corn kernels; 2 cups hominy, soaked and cooked; 3-4 cups shredded or chopped cooked chicken or turkey meat; 1 cup chopped cilantro; 3 tablespoons fresh epazote (optional); 6 avocados, cubed (garnish); 2 cups chopped cilantro (garnish); 2 cups Queso fresco, crumbled (garnish); 2 cups chopped scallion (garnish); 12 corn tortillas cut in strips and fried (garnish); 4 ancho chiles, toasted and cut in strips (garnish); Various hot sauces (garnish)

Servings: persons

1 pasilla chile, dried
1 guajillo chile, dried
1 chipotle chile, dried
2 arbol chiles, dried (optional)
1 tablespoon coriander seeds
3 garlic cloves
4 medium onions, quartered
8 roma tomatoes or 1 qt canned, crushed tomatoes
6 quarts rich chicken or turkey stock
2 bottles dark beer (I use Negra Modelo)
1 tablespoon Mexican oregano
3-4 cups pinto beans (I use Rancho Gordo pinquitos), cooked
2 cups whole corn kernels
2 cups hominy, soaked and cooked
3-4 cups shredded or chopped cooked chicken or turkey meat
1 cup chopped cilantro
3 tablespoons fresh epazote (optional)
6 avocados, cubed (garnish)
2 cups chopped cilantro (garnish)
2 cups Queso fresco, crumbled (garnish)
2 cups chopped scallion (garnish)
12 corn tortillas cut in strips and fried (garnish)
4 ancho chiles, toasted and cut in strips (garnish)
Various hot sauces (garnish)

1
On a hot, dry comal, griddle or cast iron skillet, briefly toast the chiles. Be cautious - they can burn very easily. You just want to warm them until they are pliable. Split the chiles open and remove the seeds and stem. Add to your blender.
2
Toast the coriander seeds until fragrant, add to the blender.
3
Toast and slightly blacken the tomatoes, onions and garlic cloves, then add those to the blender. If using canned tomatoes, add those to the blender directly.
4
Whiz up all these ingredients to make a slurry. Heat the oil in the bottom of a large stock pot. Add the blender ingredients and cook for 5-10 minutes, until reduced slightly and starting to smell extra wonderful.
5
Add the stock, beer and oregano and simmer for an hour, until the flavors have melded.
6
Add the beans, corn and hominy and cook for about half an hour. Taste and correct the seasoning.
7
Add the chicken, cilantro and epazote and warm through. Serve hot from a crock pot or a pot simmering on the stove. Have all the garnishes nearby. Watch your guests swoon.

1059

kcal

Calories

Fat

147

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 pasilla chile, dried, 1 guajillo chile, dried, 1 chipotle chile, dried, 2 arbol chiles, dried (optional), and more.

Yes, Build Your Own Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Build Your Own Tortilla Soup

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